The Chew: Carrot Mint Salad Recipe

The Chew: Carrot Mint Salad

While Michael Symon prepared an incredible Olive Burger with Provolone, Daphne Oz wanted to put together a lighter side to balance out the meal. She admitted that one of her go-to tools has been the spiralizer, because it makes vegetables so much more fun to eat! If you’re struggling to get your kids to munch on healthier food or simply want to mix up your old side dish routine, give this refreshing recipe a shot! Her Carrot Mint Salad is a unique take on a bright and colorful recipe that will have you asking for seconds.

To find out how to make your own Carrot Mint Salad at home, click next page.

The Chew: Carrot Mint Salad Recipe Ingredients

• 1 jalapeno – sliced thin
• 1 tbsp sesame oil
• 1 lime – juiced
• 1/4 C sliced almonds – toasted, roughly chopped
• 6-8 extra large carrots – peeled, at least 2-inches in diameter
• 3 tbsp rice wine vinegar
• 2 tsp honey
• 1/4 C fresh mint – leaves only, roughly chopped
• kosher salt and freshly ground black pepper

The Chew: Carrot Mint Salad Recipe Directions

1. Cut the top and bottom of the carrot off to make two flat surfaces
2. Set the spiralizer to the spaghetti noodle setting
3. Put the carrot into the spiralizer and spin to make noodles
4. Cut the noodles into 3-inch pieces
5. Grate the carrots on a box grater if you don’t have a spiralizer
6. Remove the carrots to a large bowl, then add the jalapenos
7. In a small bowl, add the rice wine vinegar, honey, sesame oil, and lime juice, then whisk
8. Pour over the carrot mixture and toss
9. Add the mint and toss again, then season with salt and pepper
10. Garnish with the chopped almonds